Chocolate Cool Whip Cookies

Chocolate Cool Whip Cookies are soft, fudgy, and take almost zero effort to make! They're made with 3 simple ingredients (plus powdered sugar for rolling), these cookies bake up thick, crinkly, and irresistably soft in the center.

Prep Time10

Cook Time9

Servings: cookies

Author: Miranda Couse

Ingredients

15.25 ounce box of chocolate cake mix
8 ounces Cool Whip thawed
1 large egg lightly beaten
⅔ cup powdered sugar

Instructions

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a large mixing bowl, add the 15.25 ounce box of chocolate cake mix, 8 ounces Cool Whip, and 1 large egg. Beat using a hand mixer on medium speed until well combined. The mixture will be sticky.
Place the ⅔ cup powdered sugar in a small shallow bowl.
Using a 1 tablespoon cookie scoop, scoop the cookie dough and pop them into the bowl of powdered sugar.
Roll the cookie dough balls in the powdered sugar until well coated.
Place the cookies 1 1/2 inches apart on the prepared cookie sheets.
Place in the preheated oven and bake for 9-11 minutes or until the edges are set.
Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack or paper towel to finish cooling.

Notes

The dough will be sticky. If you find it is too sticky to scoop, place it in the refrigerator for 30 minutes so it firms up a little.
I like to use a 1 tablespoon scoop for these cookies, however, you can use a larger scoop and make bigger cookies. If making bigger cookies, adjust the bake time by a minute or so.
This recipe can be made with any flavor of cake mix. Feel free to use your favorite. Some of my favorites are lemon, strawberry, and funfetti!
Don't use whipped cream instead of the Cool Whip in these cookies. Cool Whip contains stabilizers that help give the cookies structure.

Storage: Store leftovers in an airtight container at room temperature for up to five days.

Freezing: These cookies can be frozen for up to two months. Allow the cookies to cool completely before transferring them to a freezer-safe bag or container. Place a sheet of parchment paper between layers to prevent the cookies from sticking together.

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